Halva

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Ingredients

Adjust Servings:
100 g Butter
200 g Plain Flour
150 g icing sugar
30 g pistachios
20 g walnuts
20 g almonds
1 teaspoon Vanilla Extract
2 teaspoons coconut oil
100 g tahini paste

Halva

Cuisine:

Halva is a traditional Turkish dessert. Today, it can be found in almost all confectioneries and markets across Turkey.

  • 25
  • Serves 8
  • Easy

Ingredients

Directions

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Halva is a traditional Turkish dessert. Today, it can be found in almost all confectioneries and markets across Turkey.

However, Halva is not common in Turkey alone. It is a well-known delicacy in India, West, Central Asia and North Africa. It is also well known in Eastern Europe and the Balkans. Even in America, where Jewish settlers brought it.

There are a number of different variants of the name Halva, such as Alva, Halwa, Halawa, Halava, Helava, Xalwa, Helva, Aluva, Chalva, Chałwa or Khalva. Since they domesticated in many cuisines, there are countless variations, depending on the area.  Pistachios are common in Turkey, ghee and coconuts in India and saffron and rose water in Iran.

Halva Origin

There are a number of theories where it originated from. Some say similar sweets can be found at 3000 BC when there are records of gelatinous sweets made with flour, oil and sugar. However, it is accepted Halva originated in the Arabian Peninsula, where its name came from. Namely, in Arabic Halawa means ‘sweetness’ and Halwa means ‘sweets’ or ‘candy’. Its beginnings date back to the 7th century when it was made of dates and milk. Later, semolina, honey, nuts and various fruit sweeteners were added.

It was first mentioned in the 13th century in Arabia in the book Kitab al-Tabikh or The Book of Dishes. Around the same time in Moorish Spain, in one cookbook mentioned similar sweets made of flour, boiled sugar, honey and sesame oil.

One of the great admirers halve was the Turkish Sultan Suleiman II the Magnificent. Next to his palace, there was a special confectionery called halvahane or house of halva. There were 30 different types of this dessert made every day. Here is the “discovered” version of sesame tahini.

Tahini halva, which is made on the basis of sesame paste, quickly became popular throughout the Ottoman Empire. The walls were one of the nations that accepted the halwa, and thanks to none, it spread all the way to America.

It is important to mention that there are two basic types of Halva. One is flour-based and the other is sesame butter-based also known as tahini halva.

This is a tahini halva recipe we got from a friend from Turkey.

Steps

1
Done

Melt butter in a pan and add flour. Bake it all together until the flour starts to get colour.

2
Done

Now add sugar, walnuts, almonds and pistachios to the flour pan. And mix everything well.

3
Done

Add the tahini paste and knead until you have a compact mixture.

4
Done

Crush some walnuts, almonds and pistachios and put a thin layer on the bottom of the mould.

5
Done

Put the compact mixture in the mould with a thin layer of the crushed walnuts, almonds and pistachios on top. Then allow to cool for several hours.

6
Done

Cut into 0.5 cm thick slices and enjoy a fantastic dessert.

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